150 ml cream
Salt, to taste
4 tbsp ricotta
2 tbsp Sundried Tomato Pesto Barilla
2 slices wholegrain bread, toasted
1 tbsp butter, melted
4 slices ham, thinly sliced
4 slices Swiss cheese
1 tbsp dijon mustard
- Combine eggs, cream, salt into a large shallow dish and whisk until combined. Into a another small bowl add ricotta and pesto with a pinch of salt and mix.
- Soak one slice of the toast in egg mixture until it has absorbed liquid. Then in a large frying pan over medium heat brush on some butter, place egg soaked bread into pan. Spread with ricotta mixture, 2 slices ham and 2 slices cheese then repeat with remaining ham and cheese. Add a pinch of salt.
- Spread remaining slice of toast with dijon mustard and place on top. Brush with egg mixture allow to soak in then give it a second coat. Cook for 2-3 minutes each side or until golden Cut into half and serve.